I’m sure many of you have guessed from my previous disclosure that I’ve had my baby. She came two weeks early so Grandma didn’t make it in time. We’ve spent the last week in zombie mode: changing diapers, feeding babies, getting every ounce of sleep that we can and trying to heal from a bit of a crazy delivery. I won’t go into great detail since this is primarily a food blog after all, but I will say that I arrived at the hospital just in time. I wasn’t there 40 minutes before I was holding her in my arms.
I actually took the photo of the rice casserole above while I was in labour. It may not be my best work but I was determined to get it done! :) That doesn’t mean the recipe isn’t delicious though. While I was in the hospital my post on Smithfield went live for Ham and Dumpling Soup. It is a delicious and comforting soup that’s perfect for snow days, especially if you keep some Homemade Bisquick Mix on hand in your fridge. Today I’m sharing my recipe for Ham, Broccoli and Rice Casserole along with a few tips on how to adapt recipes to suite your family or your fridge.
I’ll be taking the next couple of weeks off to adjust to my new family and spend some much needed time with my mom. Although, I will be popping up occasionally to share some of my posts for Smithfield and give a little update. Before I take my leave I’ll get to the part that you’re all waiting for.
Meet baby Allison.
Yes, my poor baby girl had to be wrapped up in her brother’s baby blankets for the first week but Grandma brought lot’s of girly stuff from my family and friends at home so she is bathed in pink now. :)
I’m so excited to get to know this little person and am looking forward to sharing more of our adventures and eats with you soon.
Update: The posts are no longer active on Smithfield. But, I don’t want you to miss out so here are the recipes!
Ham Broccoli & Rice Casserole
- 1/4 cup butter
- 1/2 onion, chopped
- 1/4 cup flour
- 2 cups chicken broth
- 3 cups shredded cheese, divided
- salt and pepper, to taste
- 1/4 teaspoon dried thyme
- 1 head broccoli florets, chopped (4 cups frozen, thawed)
- 2 cups chopped ham
- 3 cups cooked rice
- 1/2 cup crushed cornflakes
Melt butter over medium heat in saucepan. Add onion and cook until softened. Stir in flour. Cook one minute. Slowly stir in chicken broth, making sure there are no lumps after each addition. Bring to a boil. Remove from heat and stir in 2 cups of cheese, thyme, salt and pepper.
Combine broccoli, ham and rice. Pour cheese sauce over all. Stir to combine. Spoon into a greased 9×13 pan or divide between 2- 9 inch baking dishes. Top with remaining 1 cup cheese and cornflakes.
Bake at 375ºF for 25-30 minutes or until top is bubbly and golden.
Ham and Dumpling Soup
- 2 tablespoons butter
- 1/2 onion, chopped
- 1/4 cup flour
- 5 cups water
- 2 chicken bouillon cubes
- 3 cups frozen vegetables (I used green beans and carrots)
- 1/4 teaspoon dried sage
- 1 cup chopped ham
Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, until softened. Whisk in flour until incorporated. Add water in small additions, whisking vigorously to combine after each addition. Once it is a smooth liquid instead of paste add remaining water all at once.
Stir in bouillon cubes and vegetables. Bring to a boil. Lower to a simmer and stir in ham and sage before adding dumplings.
To make dumplings: Stir together biscuit mix, sage and enough milk to make it a thick biscuit like consistency. Using two teaspoons drop batter into simmering soup. Allow to cook 10 minutes uncovered, then cover and simmer for an additional 15 minutes until dumplings are cooked through. Do not stir.